This bright, bold dressing brings together some of the most celebrated anti-inflammatory ingredients in one simple pour. Extra virgin olive oil and toasted sesame oil form a rich, emulsified base packed with healthy fats, while freshly grated ginger and garlic deliver the kind of sharp, warming depth that bottled dressings can never quite replicate. Tamari keeps things gluten-friendly and adds a savory umami backbone, and a touch of honey balances the tang of rice vinegar without tipping into sweetness. The whisking technique used here — drizzling the oils in slowly — gives you a cohesive, slightly thickened dressing that clings beautifully to greens, grain bowls, or sliced cucumbers. A pinch of red pepper flakes at the end adds a gentle kick that makes the whole thing feel alive. It comes together in under five minutes and makes eight servings, so you can keep a jar in the fridge all week and drizzle it over just about everything.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
Combine the rice vinegar, tamari, and honey in a small bowl or jar and whisk until the honey is fully dissolved.
Add the grated ginger and grated garlic and whisk to combine.
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